Rolled pumpkin pie/Roulade à la citrouille/Bundevara

If making from scratch, mix up a soft dough from 2 cups flour, scant cup water, pinch of salt, teaspoon of sugar and a tablespoon of lard or oil, and leave to rest for 30 minutes. Otherwise, get a pack of filo pastry.

Grate a medium squash or a piece of pumpkin,  approximately 600g, and mix in 2 teaspoons of cinnamon, 2 tablespoons of brown sugar and 2 tablespoons of semolina. 

Stretch the dough into 3 large sheets, and roll up each one with a third of the filling. Twist the rolls one after the other into a spiral on a parchment-lined baking sheet and bake 30-40 minutes at 180 C.

Cut wedges and serve liberally sprinkled  with icing sugar. 

Chestnut Almond cake

Crush or blitz tinned chestnuts (250-350g), add 200g ground almonds, 200g sugar, a teaspoon of baking powder and a pinch of salt.  Stir in 3 eggs and 200ml cream. Pour into a springform baking tin, or any baking receptacle lined with parchment. Bake 40 minutes at 180 C.

Serve with whipped cream or custard/crème Anglaise.